Description
This quick and easy Chinese Vegetable Soup is a flavorful, low-calorie miracle perfect for a light meal or starter. Infused with garlic, ginger, star anise, and enhanced by light soy sauce and Chinese cooking wine, this broth is bursting with authentic Asian flavors. Fresh Chinese broccoli, carrots, and enoki mushrooms provide a satisfying texture, while a topping of coriander, green onions, crispy fried shallots, and optional chili adds layers of freshness and spice. Ready in just 15 minutes and serving 2, it’s a nourishing and comforting bowl of goodness.
Ingredients
Scale
Broth Ingredients
- 1 litre / 4 cups low sodium chicken stock/broth
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ ginger piece, cut into 5 thin slices (optional but highly recommended)
- 1 star anise (optional)
- 1 1/2 tbsp light soy sauce or all purpose soy sauce
- 2 tsp sugar (any kind)
- 1 1/2 tbsp Chinese cooking wine
- 1/2 tsp toasted sesame oil (optional)
Vegetables
- 4 – 6 stems Chinese broccoli or bok choy, stems and leaves sliced and separated
- 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal
- 75g / 2.5 oz enoki mushrooms or other sliced/quartered mushrooms
Toppings
- 1/2 cup coriander/cilantro sprigs/leaves, lightly packed (or Thai basil, mint, chives)
- 1 green onion, green part only, finely sliced
- 2 tbsp crispy fried shallots (store bought)
- Chilli crisp, chilli sauce or sriracha (optional)
- Optional: sesame seeds, sliced chilli, Thai basil for garnish
Instructions
- Infused broth: Place all broth ingredients into a large saucepan and cover with a lid. Heat over high until it reaches a simmer. Then reduce the heat to the lowest setting and simmer gently for 10 minutes to allow the flavors of garlic, ginger, star anise, soy sauce, sugar, cooking wine, and sesame oil to infuse thoroughly into the broth. While the broth simmers, prepare and chop the vegetables.
- Cook vegetables: Increase the heat back to high to bring the broth to a rapid simmer again. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms to the broth. Cook these vegetables for 3 minutes to allow them to soften but still retain some bite. Next, add the Chinese broccoli leaves to the pot and push them down into the broth. Let them simmer for an additional 2 minutes until they wilt and become tender.
- Serve: Before serving, remove and discard the garlic and ginger pieces from the soup. Divide the hot soup equally into two bowls. Top each bowl with a generous mound of fresh coriander leaves, a sprinkle of finely sliced green onions, and a shower of crispy fried shallots. Add a good dollop of chili crisp, chili sauce, or sriracha for some heat if desired. Optionally, you can garnish further with sesame seeds, sliced chili, or Thai basil. Enjoy immediately for a comforting and flavorful meal.
Notes
- Use low sodium chicken broth to control salt content and keep the soup light and healthy.
- Light soy sauce is recommended for a milder salty flavor, but all-purpose soy sauce can be used as a substitute.
- Chinese cooking wine adds depth and authenticity; if unavailable, dry sherry or mirin may be substituted, but flavor will vary slightly.
- Ginger is optional but highly recommended for its aromatic and digestive benefits.
- Toasted sesame oil adds a nutty aroma; adding it at the end preserves its flavor.
- Chinese broccoli, also called gai lan, can be substituted by bok choy; separate the stems from leaves for proper cooking times.
- Enoki mushrooms are low calorie and provide a noodle-like texture; other mushrooms like shiitake or button mushrooms can also work.
- Crispy fried shallots are a pantry staple and add delightful crunch; store-bought versions are convenient and flavorful.
- Adjust chili levels to taste or omit if sensitive to spice.
